Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Fresh Fennel and Brussels Sprouts Tabbouleh
40 minutes 25 minutes active
Classic tabbouleh tosses summery tomatoes, cucumbers and herbs with nutty, nubby bulgur. For this riff on the perennial favorite, we switched to cool-weather Brussels sprouts and fennel and make a sweet-tart dressing by combining dark, syrupy pomegranate molasses with olive oil and a touch of cinnamon. We also use coarse bulgur—and a good amount of it—to make the salad more grain-centric. A food processor fitted with the thin (2-millimeter) slicing disk makes quick work of the vegetable prep, but, if you prefer, the vegetables also can be sliced by hand. This tabbouleh is delicious either at room temperature or slightly chilled.
tablespoons extra-virgin olive oil
01In a large bowl, whisk together the oil, pomegranate molasses, cinnamon, ½ teaspoon each salt and pepper and 1 tablespoon water; set aside.Using a food processor fitted with the thin (2-millimeter) slicing disk, slice the Brussels sprouts, fennel and onion, cutting the vegetables if needed to fit into the feed tube.Add the sliced vegetables to the dressing and toss, then let stand at room temperature while you soak the bulgur.